Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100401 |
Resumo: | ABSTRACT Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used. |
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Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperatureAnthocyaninsantioxidant capacitycharacterizationphenolic compoundsultrasound-assisted extractionABSTRACT Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used.Editora da UFLA2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100401Ciência e Agrotecnologia v.45 2021reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202145024820info:eu-repo/semantics/openAccessMadalão,Marina Carvalho MartinsLima,Emília Maria FrançaBenincá,Daiane BonizioliSaraiva,Sérgio HenriquesCarvalho,Raquel Vieira deSilva,Pollyanna Ibrahimeng2021-05-13T00:00:00Zoai:scielo:S1413-70542021000100401Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:46.898097Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
title |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
spellingShingle |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature Madalão,Marina Carvalho Martins Anthocyanins antioxidant capacity characterization phenolic compounds ultrasound-assisted extraction |
title_short |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
title_full |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
title_fullStr |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
title_full_unstemmed |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
title_sort |
Extraction of bioactive compounds from juçara pulp (Euterpe edulis M.) is affected by ultrasonic power and temperature |
author |
Madalão,Marina Carvalho Martins |
author_facet |
Madalão,Marina Carvalho Martins Lima,Emília Maria França Benincá,Daiane Bonizioli Saraiva,Sérgio Henriques Carvalho,Raquel Vieira de Silva,Pollyanna Ibrahim |
author_role |
author |
author2 |
Lima,Emília Maria França Benincá,Daiane Bonizioli Saraiva,Sérgio Henriques Carvalho,Raquel Vieira de Silva,Pollyanna Ibrahim |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Madalão,Marina Carvalho Martins Lima,Emília Maria França Benincá,Daiane Bonizioli Saraiva,Sérgio Henriques Carvalho,Raquel Vieira de Silva,Pollyanna Ibrahim |
dc.subject.por.fl_str_mv |
Anthocyanins antioxidant capacity characterization phenolic compounds ultrasound-assisted extraction |
topic |
Anthocyanins antioxidant capacity characterization phenolic compounds ultrasound-assisted extraction |
description |
ABSTRACT Anthocyanins and phenolic compounds from fruits and vegetables can be extracted using emerging technologies such as ultrasound-assisted extraction. This study aimed to investigate the effect of temperature and ultrasonic power on the extraction of anthocyanins, phenolic compounds from the extracts of juçara pulp (Euterpe edulis M.). We also determined the antioxidant capacity of the extract and determined characteristics of the pulp. Bioactive compounds were extracted in an ultrasonic bath (25 kHz) at various temperatures (25, 32, 39, 46, 53 °C) and ultrasonic power (0, 360, 900 W). Juçara pulp had high total anthocyanin and phenolic content (298.86 ±27.68 mg cyanidin-3-glucoside/100 g and 1226.39 ±21.08 mg GAE/100 g on a wet basis, respectively). Cyanidin-3-rutinoside was the major anthocyanin in the extract, followed by cyanidin-3-glucoside, which were identified and quantified by high-performance liquid chromatography. For obtaining extracts rich in anthocyanins and phenolic compounds, we suggest that the extraction process should be performed at 25 °C without the application of ultrasonic waves. However, to obtain extracts with outstanding antioxidant capacity, an ultrasonic power of 360 W at a frequency of 25 kHz and a temperature of 25 °C should be used. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202145024820 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.45 2021 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971628994560 |